Roasted Golden Beet and Winter Squash Salad
Published January 2, 2018
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
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Ingredients
3 medium golden beets, peeled and sliced into 1-inch-thick wedges
5 tablespoons extra-virgin olive oil, more as needed
2 tablespoons orange juice
1 ¼ teaspoons fine sea salt, more to taste
¼ teaspoon freshly ground black pepper, more as needed
1 bay leaf, preferably fresh
3 sprigs thyme
1 bunch radishes, trimmed and halved if large
1 large delicata squash (1 to 1 ¼ pounds), halved, seeded and cut into ½-inch slices, or substitute sweet dumpling or another winter variety
½ cup cilantro or mint leaves
2 scallions, white and green parts, thinly sliced
⅓ cup toasted pumpkin seeds
1 medium head frisée, torn into bite-size pieces (3 to 4 cups), or substitute arugula
Shaved Pecorino Toscano, manchego or Parmesan, for serving
FOR THE DRESSING
1 tablespoon orange juice
1 tablespoon lime juice
1 clove garlic, grated on a Microplane or minced
2 anchovies, minced (optional)
¼ teaspoon kosher salt, more to taste
¼ cup extra-virgin olive oil
Nutritional analysis per serving (3 to 4 servings)
26 grams carbs; 10 milligrams cholesterol; 465 calories; 25 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 38 grams fat; 6 grams fiber; 743 milligrams sodium; 10 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. On a rimmed baking sheet, toss together beets, 2 tablespoons oil, orange juice, ½ teaspoon salt, ⅛ teaspoon pepper, bay leaf and thyme. Cover with foil and bake for 25 minutes.
- Step 2
In a medium bowl, toss radishes with 1 tablespoon oil, ¼ teaspoon salt and a pinch of pepper. Flip beets and scatter radishes around them. Raise the oven temperature to 425 degrees and roast uncovered until everything is golden and tender, 18 to 25 minutes longer, stirring once or twice.
- Step 3
Meanwhile, on a separate rimmed baking sheet, toss squash with remaining 2 tablespoons oil and ½ teaspoon salt and ⅛ teaspoon pepper. Roast in oven along with beets and radishes, until browned, 15 to 20 minutes, flipping the pieces halfway through.
- Step 4
Prepare the dressing: In a large bowl, whisk together orange juice, lime juice, garlic, anchovies and salt. Let sit for a minute, then whisk in oil.
- Step 5
As warm vegetables come out of the oven, toss them in the bowl with the dressing and let cool. Once cool, fold in cilantro, scallions and pumpkin seeds.
- Step 6
In a medium bowl, toss frisée with olive oil and salt to taste, then transfer to serving plate. Top with roasted vegetables, and cover generously with cheese.
Private Notes
Comments
Rather than toss the vegetables with the oil and spices on the baking sheet, do it in a bowl. The ingredients will combine better and you'll get more oil and spices on the vegetables and less on the pan. I would also add some fingerling potatoes to the mix, especially if the salad is intended to be a meal in itself.
Susan - you could try some soy sauce or miso paste instead of the anchovies - they have a similar umami profile.
What could be substituted for the anchovies? The recipe sounds fabulous but I have a fish allergy.
I'd sub butter lettuce and/or something lighter than arugula which takes over - I'd even say punches out - the delicate notes of the beets and radishes.
Why so many ingredients :/ And am I supposed to feed the rest of the anchovies in the can to the cat?
I made many modifications to this and it was still delicious. Lemon instead of orange juice, acorn instead of delicate, broccoli instead of radishes. It all worked.